Discover testaroli! Griddled pasta served with pesto | Pasta Grannies

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: cottage cheese

Cottage cheese is lower in fat and cost-effective.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Canned chicken is a budget-friendly protein option.

Renata makes the basil pesto using a food processor.

She adds young basil leaves, a garlic clove, some pine nuts, and sea salt into the food processor.

Renata adds a slug of extra virgin olive oil and pulses the mixture.

She then adds a mixture of pecorino and parmigiano cheeses and pulses again.

Next, Renata makes the batter by pouring some water into a bowl and adding heaps of zero zero flour.

She beats the mixture with a spoon until the batter is quite thick.

Federico heats the cast iron paddles directly on the gas stove.

He greases the paddles with pork rind.

Federico puts around three tablespoons of batter on one heated paddle.

He places another hot paddle on top, which flattens the batter.

The testaroli needs to be turned over for a few moments until ready to be plated.

The first piece is usually not the best, but it will be hidden at the bottom of the pile.

Renata adds a smear of pesto on the plate before placing the testaroli on it.

She adds a little more pesto and olive oil on top of the pile of testaroli.

Renata finishes with a final layer of pesto and parmigiano cheese.

She uses scissors to cut the pile of testaroli into wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens